Blueberry Muffins

My problem: My children must have more things to eat for breakfast than granola bars and teddy bear shaped graham crackers. One of them doesn't eat eggs. Sometimes she eats blueberry muffins.

Solution: Smitten Kitchen to the rescue!

Changes:

I added two tablespoons of ground flaxseed to the batter and subbed in whole wheat pastry flour for the all purp.

I used mini muffin paper cups because I like the portion control it creates and also they are so darned cute when they are this tiny.

Verdict:

I think I'd halve the lemon zest next time. I rather enjoyed the zesty-lemonade-y flavor but I think it was part of the turn off for the Q. That and the fact that these are not chocolate.

Also these taste amazing the first day but not so great the next. Not sure I'd make these as a breakfast because I'd have to get up at 5am to make them if I want them to taste as good as they can be. Maybe more of a contribution to a brunch potluck instead.

Classic Caesar Salad

The challenge: Mike said to me the other day**, "I want to eat the best Caesar Salad in the world. Here is the romaine with which it will happen." He'd also bought a grocery store bottle of caesar salad dressing. It was Annie's organic, but still.

The solution: I set to researching and got this recipe from Bon Appetit. It looked very promising (plus lots of reviews and high ones at that).

First time:
I used XL eggs and it was a bit too yolk-y.
I chopped the garlic and used the back of a fork with some salt to smash and blend into a paste first then added the anchovies.
I used a common variety brand of anchovies which had very thin filets and were packed in oil. I chopped the anchovies as best as possible but they could have been finer.
I used grapeseed oil instead of vegetable oil.
I whisked by hand and it was tiring but did result in a smooth emulsified dressing.

I followed the suggestion of tearing the bread instead of cubing to make the croutons. Also tastes great with Iggy's multigrain sliced bread. Best if toasted pretty darkly.

The dressing was a very pretty yellow color.
Should have tossed it with the lettuce and croutons as the recipe suggested.

Second time:

Used my usual eggs (large instead of XL).

Got fancy, meatier anchovy filets packed in water bought at WF (see photo).

Should have used only three (possibly only two) instead of what the recipe directs. They were so meaty! Halfway through, I had to double up the rest of the ingredients in order to make it work.

Learned that smashing the garlic with salt first was the way to go.

Verdict: This is a keeper! Now I love caesar salad. I'll report back as to how well this dressing keeps since I have a ton of it now.

**NB: All mike's quotes are paraphrases. He will deny that he ever said whatever I am quoting and at the very least point out that I am using incorrect phrasing or wording when I quote him.